Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110


Sahar M Kamel

Sahar M Kamel
College of Agriculture and Food Science,
P.O. Box 400
Saudi Arabia

  • Research Article
    Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves
    Author(s): Sahar M KamelSahar M Kamel

    The aim of the present study was to evaluate the effect of microwave heating, (for one, two and three minutes) on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves blended in water. The effect of microwave drying process of parsley and dill leaves was also studied. Total phenols, antioxidant activity, chlorophyll, caroteoids and color indices were determined in this study. According to the obtained results, dill leaves contain higher total phenols, antioxidant activity and carotenoids (1287.00 mg as gallic acid / 100g, 48.14% and 45.98mg/kg, respectively) than parsley leaves (1031.39 mg as gallic acid/100g, 40.10% and 40.00mg/kg, respectively). Total phenols, antioxidants activity and carotenoid contents of parsley and dill heated samples significantly (p<0.05) increased after one minute of heating. Then gradual decrease was observed in.. Read More»
    DOI: 10.4172/2157-7110.1000233

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